ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 9 1 



Oneof the first essentials is, we must have sound food. Now don't 

 forget that. You cannot feed mouldy hay, decayed sileage, or musty 

 corn fodder, and, by the way, I know of great loss by moisture right here 

 in Illinois, and feeding it mouldy. That is just as bad as decayed sileage. 

 Mouldy hay out of the bottom of the mow. You are not going to make 

 high grade milk out of that. 



Now, any food that has an odor of anything that you notice around the 

 stable, you must keep it away from the cows at milking time, because the 

 milk will absorb the odor. You may take a vessel with milk in it and 

 set it in the silo for an hour, and your take and warm it up, and you can 

 tell by the odor from it where that milk has been exposed. I remember 

 at the Vermont Dairy School, we detected in the milk that was coming 

 in some eight miles from the country, we detected the hog pen. By warm- 

 ing that milk up 110 or 120 degrees we could tell by the odor. There 

 were two or three students there whose noses were delicate enough to- 

 detect the hog pen in that milk. I went to the management and I said tc^ 

 them: "You can't expect us to make first class butter with milk of that 

 kind; if you are going to hold us responsible for the quality of goods, you 

 must furnish us with good milk." They found out that the man cooled 

 his milk in a vat in a room 50 feet from the hog pen, and had the window 

 down, and the milk absorbed the cdors from the hog pen, but the man 

 never suspected it. He stopped it right away though. I mention these 

 things to show you the dangers that you are hardly able to realize. 



I remember in Pennsylvania once, we set a sample out in the pen 

 where a calf was feeding on grain food. I wish I could tell you some of 

 the remarks that went round the class when that milk was brought in. 

 They were certainly forcible. V.'e all remembered -the odor; every stu- 

 dent that had been in that calf pen knew where the milk had been. 



We don't realize these points. It is hard to appreciate the fact that 

 milk will absorb these odors so readily. I want to impress this on your 

 mind. It is one of the essentials of making high grade milk, and from 

 high grade milk we make all fine goods. It is necessary for butter and 

 cheese makers. We cannot make the very best butter with faulty milk. 



